Tag: <span>maple syrup</span>

Tag: maple syrup

One Local Summer

One Local Summer 2015 – Week 13

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Home alone again, so I decided to try something a little fancier than usual.  Most of the recipes I use are really basic, and for a good reason.  I’ll admit it, I’m a lazy cook.  I like to be finished quickly and be stuffing my face full of delicious food rather than spend two hours creating something that’s gone in under 30 minutes.  I just don’t see the point!  (Some of you do see the point, and cooking is an art form, and that’s wonderful as I do enjoy eating such creations, but dude, the fact that I’m even actually cooking every week is such a big jump from when the microwave was my best friend, that making complicated dinners may never be my thing, and that’s cool too)  Such is the case with this meal.  I got the recipe from here, and it’s one of those ridiculous food blogs with more photos than actual recipe content (20 photos for a recipe that takes up only two pages).  Sadly, I was out of spaghetti squash from the neighbor, so I used the unnamed bumpy yellow generic squash that arrived along with the spaghetti squash the week prior.  Roasted that up in the oven while I prepped the crepes which were actually fairly easy.  Cooked up the mushrooms, combined them with the pureed roasted squash and a little maple syrup while the bechamel sauce cooked down.  BTW, you can halve the recipe for the sauce because it made half a pot full and I needed about maybe a cup’s worth for the amount of crepes the recipe makes.  It’s really absurd, the amount of sauce this made.  Anyway, after the crepes were filled, I crisped them up in the pan, popped them on a plate, drizzled on some of the sauce and called it done.  They were indeed delicious, but  took SO long to make, I’m not sure I’d do this particular recipe again (or, at least, skip the bechamel and just grate some cheese on them and call it done).  Also featured are some cheese, a nice juicy peach and another bowl of tomatoes and cucumbers as is become usual around here!

Ingredients:
Cucumber Full Circle CSA
Tomatoes Full Circle CSA
Flour Mill at Anslema, Whole Wheat Pastry Flour
Milk – Shellbark Hollow
Butter –  Handmade by Abby
Cheese –  Birchrun Hills, Red Cat
Mushrooms –  Oley Valley Mushrooms
Onions Clover Hill Farm
Maple Syrup – Miller’s Maple
Non Local – Olive Oil, salt, pepper

One Local Summer

One Local Summer 2015 – Week 10a

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Another catch-up week here, but to switch it up a little, we have a one local breakfast!  Breakfast is a pretty simple meal to make, and we’ve become quite fond of our waffle iron (btw, our waffle iron is surprisingly amazing for the price and we get these ridiculously fluffy and perfect waffles from a cheapie iron, you know, in case you’re in the market for a waffle iron).  Halving the recipe that comes with the iron gives us two full waffles, so it’s easy enough to do without a ton of cleanup.  We even substituted honey for the sugar, so aside from baking powder, the waffles were as local as it gets!  On the plate on the left is a delcious link of maple sausage, then, of course, maple syrup, a shot of espresso (not local, but absolutely necessary to fill my caffeine habit), and a small bowl of Maple yogurt.  There’s definitely a maple theme going on here.. The breakfast was probably more of a brunch, but it was still a great meal to start the day!

Ingredients:
Eggs –  M&M Creek Valley Farm
Milk – Camphill Kimberton
Flour – Mill at Anselma, Whole Wheat Pastry Flour
Honey – Baues’ Busy Bees
Yogurt – Seven Stars Farm, Maple Yogurt
Maple Sausage – Birchrun Hills
Maple Syrup – Miller’s Maple
Non Local – Baking Powder, coffee

One Local Summer

One Local Summer 2015 – Week 7

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Don’t tell anyone, but we’re actually a week ahead due to husband’s love of cooking local food.  Really though, that’s fine, because at some point, we’ll end up being away or too busy or something and we’ll fall behind a week, so I figure this will all come out in the wash, as Willy Wonka might say.  Husband is a big fan of the basics – meat, vegetable, and a salad makes a meal.  However, it’s the prep and spices and whatnot that bring it far beyond that level.  I’ve never had a complaint about any dinner, and how could I – my basic policy is that any meal I don’t have to cook is a good one!  Enough babbling, onto the plate!  First up, in the salad bowl, we have lettuce, turnips, radishes, and some carrots with a non local but homemade dressing.  On the plate is a slice of a Pork Loin  Roast on the rotisserie after being rubbed with pepper, maple sugar, and salt, glazed with red wine and maple syrup while being cooked.  Then we have carrots drizzled with maple syrup, and grilled zucchini (a personal favorite).  Topped the whole thing off with a glass of red wine and we had a lovely dinner.

Ingredients:
Pork Loin  Roast – M&M Creek Valley Farm
Zucchini – Clover Hill Farm
Carrots – Clover Hill Farm
Lettuce –  Full Circle CSA
Turnips – Full Circle CSA
Radishes – Full Circle CSA
Maple Sugar/Syrup – Miller’s Maple
Wine – Paradocx, Barn Red
Non Local – Olive Oil, homemade vinegar, salt, pepper

One Local Summer

One Local Summer 2015 – Week 4

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Another wonderful week of local food!  We’re getting some awesome vegetables ripening, and strawberries are ready for picking.  We’re probably a week ahead, even after the very long, late winter, mostly thanks to a TON of rain in April and then three weeks of full sun.  We could use the rain now though, but it isn’t stopping our local providers from having some great food for us to enjoy.  Husband and I worked together on this one – he did the main plate and I worked up the salad.  We have a pork butt steak cooked on the grill, rubbed with maple sugar, salt, and pepper and marinated in malt vinegar.  Then there are carrots with a touch of maple syrup, another chunk of homemade gouda with milk from a local farm, and cucumbers in vinegar with salt and pepper.  In the salad, we have DELICIOUS strawberries over a bowl of mixed greens and snap peas, dressed with an olive oil, wine, and homemade vinegar dressing.  To finish things off, there’s a glass of homebrewed peach ice wine.

Ingredients:
Port Butt Steak – Countrytime Farm
Cucumbers – Jack’s Farm
Carrots – Jack’s Farm
Cheese – Milk from Birchrun Hills
Strawberries – Charlestown Farm
Mixed Greens – Jack’s Farm  and Charlestown Farm
Snap Peas – Jack’s Farm
Maple Syrup – Miller’s Maple
Maple Sugar – Miller’s Maple
Wine – Paradocx Barn Red
Non Local – Salt, Pepper, Homemade vinegar, Homebrewed peach ice wine, olive oil

One Local Summer

One Local Summer 2013 – Week 21

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I got really behind on getting posts up during busy November and December, but, better late than never (I seem to be really good at the late).  Husband prepared this one as sourced from the market at the Mill at Anselma.  The ribeye was cooked on the grill and topped with blue cheese, carrots cooked with some maple syrup, and the soup simmered all day.  It was absolutely incredible and very filling, finished off with a glass of cold cider.

Ribeye with Salad and Potato Leek Soup:
Ribeye – Bendy Brook Farm
Carrots – Maysie’s Farm
Salad greens – Maysie’s Farm
Maple Syrup – Miller’s Maple
Blue Cheese – Birchrun Hills
Potatoes – Maysie’s Farm
Leeks – North Star Orchard
Celery – Maysie’s Farm
Cider – North Star Orchard
Non Local – salt, pepper, salad dressing

One Local Summer

One Local Summer 2013 – Week 19

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Husband is back at cooking and made this simple but delicious meal in no time flat.  We’d had the chorizo in the freezer, so after that defrosted, he browned the chroizo, stuffed it into big red peppers, sliced some cheese on top, and set it in the oven until the peppers were soft and the cheese was bubbly.  I REALLY love this cheese (Equinox) for topping food that goes in the oven – it crisps up really nicely and doesn’t melt too far all over the place.  On the side, for desert, is a bowl of sliced asian pears drizzled with maple syrup and warmed up just a bit.  WOW was that a winning combination.  Plus, this week, only local ingredients!

Chorizo Stuffed Peppers:
Chorizo – Countrytime Farm
Peppers – North Star Orchard
Asian Pears – North Star Orchard
Cheese – Birchrun Hills
Maple Syrup – Miller’s Maple

One Local Summer

One Local Summer 2011 – Week 16

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Okay, there’s always a bit of summer where I fall apart and neglect posting these to the blog. They’re all cooked and whatnot, but between guests and vacations, things fall by the wayside. Anyway, I’m finally catching up, and need to do a little bit of get-ahead in preparation for the upcoming vacation to Scotland (WOOOHOO!). So, I’ll still be covering all the weeks, just not cooking while we’re not in the country, but still cooking for one meal a week. Not sure that made sense! This one was a lazy breakfast but was still super delicious. Pancakes from an old favorite recipe, and bison bacon that turned up to be WOW DELICIOUS. Pretty simple, but really satisfying.

Pancakes and Bacon:
Yogurt – Shellbark Hollow Farm
Egg – Mountain View Organics
Whole Wheat Pastry Flour – Mill at Anselma
Bison Bacon – Backyard Bison
Maple Syrup – Miller’s Maple
Non Local – Baking Soda, Baking Powder, Salt, Sugar

One Local Summer

OLS: Week 12

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We had a sort of hectic week, but I still managed to get a local meal in.   There was a party at the house last night, and I managed to get up in the morning and throw together some pancakes (quickly becoming a favorite around here) with some fresh plums from the farmer’s market.   Ingredients are the same as Week 9, but with no blackberries this time.   The plums were sliced and plopped on the griddle to warm up, then put in a bowl with some maple syrup and cinnamon while the pancakes were being made.   The tartness of the slightly under-ripe plums worked really well with the sweetness of the maple syrup and the whole thing was just plain delightful, receiving rave reviews from the guests who stayed over for the night.   Non-local ingredients include cinnamon, baking soda, baking powder, salt, and sugar.
Whole Wheat Pastry Flour – Mill at Anselma
Egg – Mt. View Organics
Goat’s Milk Yogurt – Shellbark Hollow Farm
Plums – North Star Orchard
Maple Syrup – Miller’s Maple